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McPhersonSentinel - McPherson, KS
  • Vegetarian recipe: Fettuccine with Mushrooms and Tomatoes

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  • Ingredients
     
    * 1 package (12 ounces) fettuccine
    * 1 pound fresh mushrooms, halved
    * 1 large onion, chopped
    * 1 large green pepper, chopped
    * 1 teaspoon olive oil
    * 4 garlic cloves, minced
    * 3 tablespoons all-purpose flour
    * 3 cups 1% milk
    * 1 teaspoon salt
    * 1/4 teaspoon pepper
    * 1/2 cup sun-dried tomatoes (not packed in oil), thinly sliced
    * 1 cup (4 ounces) shredded reduced-fat Swiss cheese
    * 1/4 cup grated Parmesan cheese
     
    Directions
     
    * Cook fettuccine according to package directions. Meanwhile, in a large nonstick skillet, saute the mushrooms, onion and green pepper in oil for 4-6 minutes or until vegetables are tender. Add garlic; cook 1 minute longer.
    * In a small bowl, combine the flour, milk, salt and pepper until smooth; gradually stir into mushroom mixture. Add tomatoes. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in cheeses. Drain fettuccine; toss with sauce. Yield: 6 servings.
     
     
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